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  • Rubin Stuffed Potatoes

    1 vote
    Rubin Stuffed Potatoes
    Prep: 30 min Cook: 20 min Servings: 12
    by Patrick Travis
    33 recipes
    >
    My wife and I were invited to a St. Patrick’s Day pot luck party. We were asked to bring an Irish dish and the host couple was providing corned beef, cabbage and boiled potatoes, and not to bring a desert. This really didn’t leave much that I could think of. I ended up making Stuffed Rubin Potatoes as an appetizer. I love Rubin sandwiches, and I don’t know that they are especially Irish, but what the heck? These are delicious, but filling.

    Ingredients

    • 2 lbs baby red or white potatoes
    • 3 Tbs butter
    • ¾ cup coarsely shredded Swiss cheese, split
    • 1 cup coarsely chopped corned beef, split
    • ¾ cup sauerkraut drained of most moisture
    • 2/3 cup sour cream
    • 1 egg, beaten
    • Salt and pepper to taste

    Directions

    1. Wash potatoes and cook in boiling water for 15-20 minutes or until just tender. Don’t overcook!
    2. When potatoes have cooled, cut potatoes in half lengthwise. They usually stand upright but if not, cut a small section off the bottom so they sit relatively flat.
    3. Carefully scoop out the potato leaving a thin shell.
    4. Mash the scooped out potato with the butter.
    5. Mix ½ cup of the cheese, ¾ cup of the corned beef, the sauerkraut, sour cream, egg, salt and pepper with the mashed potatoes.
    6. Spoon the mixture into the potato shells and top each with a bit of the remaining corned beef and cheese.
    7. Place on a cookie sheet and bake at 375F for 15 minutes or until heated through.
    8. Serve warm.

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